Baking

Place of Aphrodite

If you imagine Aphrodite in a culinary context, then the pie with the same name will be her best embodiment. Place of Aphrodite, like a truly pale-faced goddess, in delicate clothes scented with cinnamon and chocolate, strawberry and vanilla. Rich in taste and color of braids.

Experiment with us. Happy baking!

Aphrodite’s lace – ingredients

  • For the dark biscuit:
  • Eggs – 4 pieces.
  • Sugar – ¾ cup.
  • Oil – 6 tbsp.
  • Flour – 1 cup.
  • Cocoa – 1,5 tablespoon
  • Cinnamon – ½ tbsp.
  • Baking powder – ½ tbsp.
  • For a light biscuit:
  • Eggs – 2 pieces.
  • Sugar – ½ cup.
  • Flour – 2/3 cup.
  • Oil – 3 tbsp.
  • Baking powder – 1,5 tsp.
  • Vinegar – 2 tsp.
  • For strawberry mass:
  • Strawberries (fresh or frozen) – 600 g.
  • Strawberry jelly – 2 packages.
  • For the cream:
  • Milk – 500 ml.
  • Vanilla pudding – 2 packages.
  • Oil – 200
  • Powdered sugar – 5 tbsp.
  • Alcohol (rum, cognac, liqueur) – 80 ml.
  • Additionally:
  • Chocolate glaze.
  • White chocolate – ½ bar.

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Aphrodite’s lace – ingredients

Dark biscuit

Separate the egg whites from the yolks and beat until stiff foam. Add sugar one spoon at a time, beat well each time at the highest speed of the mixer. Add yolks one by one, beat at the lowest speed of the mixer. Add oil one spoon at a time, beat again at the lowest speed.

Mix the flour with baking powder, cinnamon and cocoa, add to the liquid mass, mix gently with a spoon.

We cover the form (25×35) with parchment, pour the dough, level it. Bake for 35-40 minutes, until a “dry match”, at a temperature of 180 degrees. Cool, cut into 2 thin cakes.

Light biscuit

Separate the egg whites from the yolks and beat until stiff foam. Add sugar one spoon at a time, beat well each time at the highest speed of the mixer. Add yolks one by one, beat at the lowest speed of the mixer. Add oil one spoon at a time, beat again at the lowest speed.

Mix the flour with the baking powder, add to the egg mass, mix gently with a spoon. Towards the end, add vinegar, mix.

Bake at a temperature of 180 degrees for about 15 minutes. We are cooling.

Strawberry mass

Beat the strawberries with a blender, pour the mousse into a saucepan, bring to a boil. Add jelly, mix well, leave to cool and slightly thicken.

Put the lower chocolate cake back into the form, spread the thickening jelly on top. Cover with a light cake, press lightly. Leave until completely thickened in a cold place.

Cream

Dissolve the puddings in half a glass of milk, mix well so that there are no lumps. We put the rest of the milk on the fire, bring it to a boil, pour in the previously prepared mixture, stirring constantly, bring the cream to thicken.

Transfer the cooked pudding to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Leave to cool.

Beat the butter together with the powdered sugar to a soft creamy mass. Add cooled boiled cream one spoon at a time, add alcohol towards the end, beat until smooth. Spread the cream on a light biscuit, cover with a dark biscuit, press lightly.

Pour the chocolate glaze from this recipe on top of the cake.

Melt the white chocolate in a steam bath, decorate the top of the cake.

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